At the Pond Boss VII Conference and Expo, everyone had a big time. Making new friends, renewing long time friendships, networking, sharing and gaining new knowledge in a great environment was a rewarding way to spend a few early fall days.
Speaking of new knowledge, here comes today's recipe. Long time Pond Boss supporter and advertiser, Darryl Donaldson, with Waste Management Technologies, Inc., a supplier of water quality management products, told us about one of his long-time favorite dishes, Fish Croquettes. My momma made Salmon Croquettes in similar fashion and they were always tasty. We asked him for his recipe, and he was glad to share. It can be used as an appetizer, but this dish works just as well as a main entree. Oh, and you'll need a meat grinder for coarse grinding.
Ingredients
- 2-3 pounds of scaled or skinned bass/catfish/ bream, or a combination of all species.
- 1 egg
- 1 cup Bell Pepper, finely chopped
- 1/2 -1 cup Red Onion, finely chopped
- Louisiana Hot Sauce
- Saltine crackers (or your favorite, or bread crumbs)
- Olive Oil
Directions
- Grind fish (bones and all) in a meat grinder. This is a coarse grind.
- In a large bowl, blend the fish meat, egg, bell pepper, and red onion (you choose how much onion) by hand, then add 1 teaspoon Louisiana Hot Sauce.
- Add crumbled saltine crackers to provide stiffening and allow ingredients to be formed into patties.
- Season patties as desired with lemon zest or lemon pepper.
- Introduce olive oil to a frying pan to avoid sticking of the patties to the pan and heat to 350 degrees, F.
- Dust patties with fish fry (corn meal) and place in the hot oil. Fry until patties are golden brown.
- Serve with a lemon/dill sauce and grilled asparagus.
Reprinted with permission from Pond Boss Magazine
